Cheesy Stuffed Pepper Bites #RSC |
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Prep Time: 15 Minutes Cook Time: 23 Minutes |
Ready In: 38 Minutes Servings: 6 |
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Ready, Set, Cook! Contest Entry I love Mexi-style appetizers. This is a spiced-up hot appetizer I put together on a whim. This makes for a great pick-up finger food that's easy and fast to prepare. Ingredients:
6 large red bell peppers, sliced in quarter slices (1/2 inch slices) |
1 (8 ounce) package softened cream cheese |
1 tablespoon diced fresh jalapeno pepper |
3 slices cooked and crumbled bacon |
3/4 cup cooked lobster, chopped |
2 tablespoons green onions, diced |
3 tablespoons heavy cream |
1 teaspoon lemon juice |
1 teaspoon ground cumin |
1/2 teaspoon smoked chili powder |
1/2 cup finely shredded monterey jack cheese |
1/4 cup smoked gouda cheese, finely shredded |
1 dash hot sauce |
2 tablespoons sour cream |
reynolds wrap foil |
Directions:
1. preheat oven to 350 degrees.
2. slice each bell pepper into fourths removing seeds.
3. Mix the next 11 ingredients in a large zip lock bag (this makes mixing the ingredients easier) squeezing until will mixed.
4. slice corner of bag and squeeze cream filling into peppers.
5. line baking sheet with Reynolds Wrap and place peppers on foil.
6. bake at 350 covered or 15 minutes with foil.
7. bake another 8 minutes uncovered until brown on top and bubbly.
8. let set for 5 minutes before serving.
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